I don’t know what to make of the cameo appearance of the words “swiss cheese.” It’s like that episode of T.J. Hooker where he happens to know the Beach Boys.

I urge you not to do things like mix tomato paste with water or put ricotta in a standard lasagna. I love ricotta. It goes in a lot of things. Traditional lasagna is not on that list.

From the box of S.H. of Marshall, Missouri.

Lasagna (Italian)

1 lb. ground beef + a little ground pork
2 T. salad oil

Brown meat in oil. Add 1/4 c. chopped (fine) onion. Add 1/4 tsp. oregano. Salt + papper to taste.

2 cans tomato paste
6 cans water

Let cook slow. When almost done, add 1 t. (heaping) sugar.

Set aside + mix a lb. of Ricotta with 2 eggs, 1 t. parsley, 1/2 c. grated Italian cheese. Mix well.

Cook a lb. wide lasagna ’til tender in salt water. Drain.

In a large baking pan put enough tomato sauce to cover the bottom. Put strip sof lasagna side by side in pan + add meat sauce over it. Then add another layer of lasagna.

Add ricotta mixture on top and spread it all over. Add lasagna over that + add rest of tomato sauce over that.

Bake in 300 deg. oven – 20 to 25 min. Cut in squares + serve.

Swiss Cheese
Lasagna — (Wide Italian Noodles)
Ricotta — White Italian Cheese

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